


























































































































































































































































THE STANDARD PRINTING CO. 
• Incorporated 

Louisville, Kentucky 

< f * f f { / (ft / 



Class $ 

Book.. _.c_ 

Goipglitli 0 .__ 


COPYRIGHT DEPOSIT. 












❖ 


A PENNY LUNCH 

ITS EQUIPMENT, MENUS 
and MANAGEMENT 




By ‘ 

Sarah Webb Maury 
Lena L. Tachau 


with an Endorsement by 

E. O. Holland, Ph. D., Superintendent of Public Schools 
Louisville, Kentucky 




Copyright 1915 

BY 

Sarah Webb Maury 
Lena L. Tachau 


$ - 



©CI.A411383 

AUG 2b IUI5 

t, 






PENNY LUNCH ROOM OF NORMAL SCHOOL 

































CONTENTS. 

Page 

Preface. 5 

Endorsement. 6 

Introduction. 8 

I. 

The Responsibility and Remedy. 10 

II. 

The Penny Lunch of the Louisville Normal School 12 

III. 

Equipment. 14 

IV. 

How Food was Bought. 16 

V. 

List of Food Served. 18 

VI. 

Recipes. 21 

VII. 

Menus. 51 

VIII. 

Management. 56 

IX. 

A Summary and a Suggestion. 60 


3 

















CORNER OF PENNY LUNCH ROOM 




































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PREFACE. 


How did you do it? Who gave the equipment? 
Where did you get the recipes? How was the lunch 
room managed? Did it really pay for itself? These 
are some of the leading questions asked by numbers 
of visitors to the Normal School Penny Lunch room. 

In answer to these questions, and in reply to 
urgent letters asking for information, this small book 
has been compiled. 

The aim is to present clearly, simply and in 
convenient form, such directions for starting and 
conducting a Penny Lunch, that those who have no 
experience, may follow them comfortably, and with 
success. 

The menus here given were constructed, as far 
as possible, on the food needs of the growing child. 
The recipes were compiled and enlarged from all the 
reliable sources known to the authors. These recipes 
are given in detail with cost of each ingredient, and 
have been used in the Normal School Penny Lunch 
room with perfect results. 

In offering this book to the public, we have reason 
to feel that it will supply an increasing demand for 
trustworthy, usable information, on a strictly penny 
lunch for elementary schools. 

SARAH WEBB MAURY 
LENA L. TACHAU 


5 


ENDORSEMENT. 


The necessity for serving school children with a 
warm, nutritious luncheon, at the noon hour, is now 
recognized by school authorities everywhere. Nat¬ 
urally, the Board of Education of Louisville is very 
much interested in the movement, looking to the 
establishment of a self-supporting plan whereby 
warm, wholesome luncheons can be furnished the 
25,000 elementary school children of this city. 

Four years ago, a permanent, well-equipped lunch 
room was established in the Girls’ High School. A 
little later, luncheons were also served the pupils in 
the two Boys’ High Schools. 

During the past three years, Parent Teachers’ 
Associations and interested friends have volunteered, 
from time to time, to serve warm luncheons in a 
number of elementary schools. A few of these efforts 
have been continued successfully. In some instances, 
however, because of limited space and inadequate 
equipment, the luncheons were abandoned, and the 
children fell back into the old habit of buying pickles, 
weinerwurst, and cheap candies from street venders. 

The Louisville schools have a single session ex¬ 
tending to 12:30 P. M., for the first primary, and to 
1:30 P. M. for other primary and grammar schools. 
Many of the elementary schools are situated in con¬ 
gested districts, where the wage earners, either father 
or mother, or both, do not return for a warm midday 
meal. The children of these schools, having nothing 
hot to eat from an early light breakfast, to a late, 
meager supper, have great need of a warm noon 
luncheon. 


6 


I have read, with much interest, the account 
given by Mrs. Maury and Mrs. Tachau, of the self- 
supporting, strictly penny lunch, of the Normal 
School. I have learned also from the teachers and 
patrons of the schools, that this penny lunch has been 
of inestimable value to the children. 

The menus and management of the Normal 
School lunch room, as outlined in this book, can be 
successfully followed in other school buildings of 
this city; they here receive the hearty commendation 
and endorsement of the Board of Education of 
Louisville. 



Superintendent of Public Schools, 

Louisville, Ky. 


7 



INTRODUCTION. 


Long ago Horace Greeley, in an address before 
a convention of teachers, called attention to one of 
the most perplexing social and economic problems of 
the age—a problem which still confronts school 
authorities of today. 

“In vain,” he said, “shall we provide capable 
teachers, and comfortable school rooms, apparatus, 
libraries, etc., for those children who sit distorted 

by the gnawings of hunger,.or suffering from the 

effects of innutritious or unwholesome food.” 

More and more we are coming to understand that 
education is concerned with the training of the 
whole child, his body, his mind, and his morals— 
when the body fails to serve the will, the cause of this 
failure must be investigated and remedied, if possible. 

Medical inspection is forcing upon public at¬ 
tention this appalling fact—that a large percentage 
of children in school are in no physical condition, be¬ 
cause of malnutrition, to profit by the present gen¬ 
erous outlay of public money for school purposes. 
Practical educators, everywhere, are agreed that even 
the most patient, thoughtful effort to train under¬ 
nourished children is attended with but partial suc¬ 
cess. Out of their experience comes this plea—give 
the under-nourished child body food first, before 
offering him the wisdom of ages. 

Beatrice Webb, in her powerful argument for 
school feeding, published in “The Child,” January, 
1911, says: “Years of experience in the teaching of 
underfed children have brought home to our people 
the fact that we can not separate mental and bodily 
8 



welfare—that the welfare of the child should be 
looked after by one authority only, i. e., that the 
necessary feeding should be undertaken by school 
authority.” 

Dr. William A. Maxwell, Superintendent of the 
New York Schools, has urged school feeding year after 
year. In his last report, school luncheons, as a part 
of the school administration, were made his first 
recommendation for improving the school system of 
New York. 

School feeding is now a universal educational 
movement, begun in Germany more than a century 
ago. It is recognized by national legislation in six 
countries of Europe, and although there have been 
no legislative measures enacted, providing school 
luncheons in American cities, yet, as a result of ex¬ 
tensive investigation into the physical condition of 
children, the necessity for school feeding as a legis¬ 
lative movement, is rapidly gaining public interest. 


/ 


9 


I. 


THE RESPONSIBILITY AND THE REMEDY. 

During the school campaign of 1912-1913, the 
women interested to get out the women’s vote for 
school elections, made a house to house canvass in 
many districts of the city. 

In order to confirm observations made during 
this canvass, a survey was started in certain neigh¬ 
borhoods to ascertain the economic conditions of the 
homes, and the food prepared and consumed by the 
children. 

The facts were depressing. 

The following report was made of the children 
of one grade, numbering thirty-three: 

Children whose mothers worked. 7 

Children whose mothers leave home before 

breakfast. 2 

Children who have bread and coffee only for 

breakfast. 14 

Children who have no breakfast, but coffee. . 1 

Children who have no breakfast, but a cup of 

beer., . . . 1 

Children who have bread and coffee for 
breakfast, but buy luncheon, generally 

pretzels and pickles. 7 

One boy who had no breakfast, lunched on a 
cream-puff. 

Many of these children had to wait until night 
for a warm meal, and then it was of the most meagre 
type. 

The first question following the survey was, how 
may the physical condition of such children be im¬ 
proved, so that they can better utilize the maximum 
10 







advantages offered by the school system? The 
service to be rendered must not be charitable relief 
service; it must be educational as well as gastronomic, 
and established on a business basis. 

With this underlying purpose, a strictly penny 
lunch was planned; permission to make the experi¬ 
ment was readily given by the Superintendent, Dr. 
E. O. Holland. 

As the Normal School is the experimental sta¬ 
tion of every school system, offering as it must, the 
double problem of training teachers and children, and 
as the Louisville Normal School is at present sit¬ 
uated in a congested district, the Penny Lunch was 
promptly located. 


11 


II. 


THE PENNY LUNCH OF THE LOUISVILLE 
NORMAL SCHOOL. 

Its Plan and Equipment. 

The plan of the Normal School Penny Lunch was 
to give at the noon recess, a light meal, well balanced, 
well cooked, and well served, with food at food cost. 
The understanding of the cost of food, however, is 
that it must include both the price of raw materials 
and the expense of cooking and serving. 

A previous study of the home diet of children 
showed that it was deficient in the two foodstuffs es¬ 
sential to body growth: protein and fat. In planning 
dietaries and recipes, therefore, for this school lunch¬ 
eon, three large problems came up for solution; first, 
how to supplement the probable deficiencies in the 
home diet; second, how to vary the menus so as to 
satisfy and tempt prejudiced appetites; third, how 
to buy and prepare food so as to keep each article 
within the price of a penny. 

The equipment was acquired through a spirit of 
reciprocity. 

One evening, at an informal gathering, where the 
Penny Lunch was the chief topic of conversation, a 
prominent professional musician, who is a graduate 
of the Louisville Public Schools, offered to give a 
benefit concert for the equipment; with three other 
leading musicians, an unusual program was planned, 
consisting of songs for children, and other classical 
numbers. 


12 


The Pastor of a large Evangelical Church, near 
the Normal School, engaged in an active publicity 
campaign, awakening the keenest interest wherever 
he spoke; the night of the benefit concert, the audi¬ 
torium of his Parish house was filled with people, 
who showed their appreciation, both of the rare ex¬ 
cellence of the music, and the purpose for which it 
was given. One hundred ninety dollars were the 
proceeds of this concert. To this sum a gift of 
thirty-five dollars was added, making the entire 
capital two hundred twenty-five dollars, an amount 
more than adequate for purchasing the necessary 
equipment, and the first food supplies for opening 
the Penny Lunch. 

A stove, refrigerator, fifty stools, clock, and a 
number of small articles were acquired by the gen¬ 
erosity of friends; but, as a stove is the first requisite 
in any school kitchen, the cost of a stove was added 
to the necessary equipment. 


13 


III. 


EQUIPMENT. 

Stove—18-inch oven, four burners. ..$19.00 

Floor shield of zinc for stove.75 

Sink and boiler. 12.00 

Heater—‘ ‘ Reliable’ ’. 9.00 

Plumbing—installing sink, heater, boiler, and 

connecting stove. 20.00 

Tables—5—2^ x 12; 1—3 x 6. 25.20 

Oilcloth for five tables. 3.91 

Zinc sheeting for kitchen table. 1.85 

Soup boiler and cover—steel—10 gallons. ... 4.25 

Sauce-pan—large, 1. 1.50 

Sauce-pan—small, 2.45 

Mixing bowl—large, 1.50 

Mixing bowls—small, 2.30 

Baking pan—large, 1.65 

Baking pan—small, 1.50 

Ladle for soup.50 

Meat grinder. 2.00 

Meat fork—large.20 

Meat board—oak.85 

Paring knives—3.75 

Bread knives—3. 2.10 

Bread board—18 x 24.60 

Spoons—basting—2.14 

Bread box.85 

Skillet—small.10 

Dish pans—granite—3. 1.53 

Dish mops—4.:.30 

Soap shakers—2.20 

Soap—Ivory—100 bars in a box. 4.00 

Sink strainer....20 


14 































Dish towels—2 dozen.$ 3.30 

Clothes horse—small, for towels.25 

Scales.90 

Asbestos holders—3.15 

Asbestos mats—6.20 

Can opener.15 

Crock—1 gallon.10 

Quart measure.25 

Cork screw..25 

Mason jars—one-half gallon—1 dozen.65 

Wash basin—granite. 20 

Dust brush and pan.30 

Cups—white enamel—175. 21.00 

Saucers—china—9 dozen. 3.60 

Spoons—aluminum—200. 5.50 

Wire baskets for washing spoons.40 

Trays for service—1 dozen. 4.50 

Sandwich baskets of wire—6.60 

Cheese cloth covers (double)—1 dozen.25 

Paper napkins for baskets. 1.00 

Paper—paraffine.50 

Garbage pail with cover.55 

Note —The cooking utensils and all other kitchen equipment listed above 
are. adequate for serving seven to eight hundred children: the spoons, saucers, 
and cups, however, would of necessity be increased. 

All purchases were made at wholesale prices. In the choice of enamel 
ware, both for children’s use and cooking, the best grade in the market was 
selected. Knives for slicing bread and paring were selected for best quality of 
steel. 

One month was consumed in preparing the school room, installing water, 
sink, gas heater, stove, tables, and other equipment, buying provisions, and 
securing an efficient assistant. 


15 



























IV. 


HOW FOOD WAS BOUGHT. 


All food was bought at wholesale prices, and when 
possible, in large quantities. Staple materials, as 
sugar, beans and barley, were ordered quarterly; 
chocolate in weekly quantities. Bread, cake, fruit 
and fresh vegetables were delivered daily. Celery 
was bought from a wholesale produce merchant, 
who stripped off the outside stalks, tied them up in 
large bundles, and sold them for soups, to hotels 
and restaurants. These bundles were bought for 
fifteen cents each, and used for sandwiches and soups. 
Lettuce was bought by the box, containing from four¬ 
teen to seventeen bunches. The price varied from 
twenty to thirty-five cents a box, according to the 
season. Peanut butter was bought by the bucket, 
containing fourteen pounds, at a cost of $1.54. Meat 
was delivered every morning so that stock could be 
prepared for the next day’s soup. Soup meat was 
purchased from chuck and shin, at dealer’s prices, 
and fresh bones at one cent a pound. *Skim milk was 
bought for sixteen cents a gallon. The only loss in 
food value was fat, which was always more than re¬ 
placed by other stuffs. Bananas were bought at the 

*Note .—For the value of skim milk, see Farmers’ Bulletin, No. 363, 
Department of Agriculture, Washington, D. C. 

16 


rate of three dozen for twenty-five cents. Apples 
varied in price according to the season. Prices varied 
from thirty to sixty cents a half bushel. 

Bills were paid weekly to capture the discount. 

The fact was constantly impressed upon both 
dealers and friends that donations complicated the 
bookkeeping, because the Penny Lunch was managed 
neither as a charity nor a philanthropy, but as a busi¬ 
ness. 

After the equipment was accepted, as interest on 
money invested by the city in one boy’s education, 
all gifts were gently, but firmly, declined. 


17 


V. 


LIST OF FOOD SERVED AT NORMAL SCHOOL 
PENNY LUNCH. 


Soups 

Vegetable 

Split-pea 

Lentil 

Bean 

Barley 

Noodle 

Creole 

Corn chowder 
Potato chowder 
Cream of celery 
Cream of potato 


Special Hot Dishes 
Spaghetti Italienne 
Spaghetti and kidney beans 
Savory potatoes 
Candied sweet potatoes 
Baked beans 
Turkish Pilaf 
Milk toast 

Hominy grits, with brown 
gravy 


Sandwiches 
Lettuce 
Peanut butter 
Meat 

Neufchatel cheese with 
olives 

Neufchatel cheese with nuts 
Cottage cheese with, minced 
parsley 

Graham bread with butter 

Rye bread with cheese 

Apple butter 

Fruit paste 

Buns 

Fish 


Pastes for Sandwiches 
Fruit 
Provost 
Salmon 
Cod-fish 
Tuna fish 


18 



Desserts 


Fruits 


Brown Betty with sauce 
Compote of rice and fruit 
Cake with lemon sauce 
Strawberry short cake 
Apple kiichen 
Cinnamon kiichen 
Sweet rolls 

Assorted cakes with icing 
Ginger-bread 
Spice muffins 
Pound cake 


Stewed prunes 

Stewed evaporated apples 

Apple sauce 

Bananas 

Apples 

Oranges 

Pineapples 


Beverages 
Cocoa—hot 
Lemonade 
Buttermilk 


Milk chocolate 


Moo Cow” 


Blumenthal’ 








LIST OF FOOD—Continued 






























































# 






♦ 









VI. 

RECIPES. 

Recipe No. 1. 

VEGETABLE SOUP. 

Materials — 

Meat and bones.8 pounds 

Tomato puree.1 quart can 

Beans.2 pounds 

Hominy.2 pounds 

Turnips, minced or ground.2 cups 

Celery, minced.2 cups 

Carrots and cabbage, minced.1 cup each 

Onions.4 

Cloves.8 

Bay leaves.4 

Pepper, red.1 pod 

Salt. yi cup or more 

Parsley, minced. % cup 

Water.7 gallons 


Total cost.$0.79 

Process of Preparation — 

Wipe meat and bones; put on to cook in cold 
water about 10:30 A. M.; bring to a boil, simmer 
until 2:30 P. M. Next morning at 8 A. M., put on 
stock with minced vegetables, seasonings and water; 
boil gently until recess time, 11:40 A. M. 

21 


















Soak beans and hominy over night; cook onions, 
stuck with cloves; remove before serving. 

Served 125 cups. 

Portion—2-3 of a half-pint cup. 


Sales.. 

.$1.25 

Cost. 

.79 

Profit. 

.$0.46 


Note— In the early fall when vegetables are inexpensive, corn, okra, 
string beans and other fresh vegetables may be used without materially raising 
the cost. 

Note —All measurements in these recipes are level. 


Recipe No. 2. 

SPLIT-PEA SOUP. 


Materials — 

Meat and bones. ..6 pounds 

Split-peas. . . ..6 pounds 

Salt pork.1 pound 

Onions..2 

Cloves..4 

Bay leaves.... 4 

Salt.1 cup 

Pepper, red. pi pod 

Water.7 gallons 


Total cost.$0.86 


Process of Preparation — 

Soak split-peas over night, add to stock the next 
morning. 


22 


















$1.25 

.86 


Serves 125. 

Portion—2-3 of a half-pint cup. 

Sales. 

Cost. 

Profit.$0.39 

Lentil soup follows recipe for split-pea soup, 
substituting 6 pounds of lentils. 


Recipe No. 3. 


BEAN SOUP. 


Materials — 

Meat and bones. 

.5 pounds 

Salt pork. 

. 1 pound 

Beans. 

10 pounds 

Onions. 

3 

Pepper, red. 

yi pod 

Salt. 

1 cup 

Vinegar. 

3 tablespoons 

Water. 

7 gallons 

Total cost. 

$0.90 

Served 125. 

Portion—2-3 of a half-pint cup. 

Sales.. 

..$1.25 

Cost. 

. . .90 


Profit 


$0.35 





















Recipe No. 4. 


BARLEY SOUP. 


Materials — 

Meat and bones. 8 pounds 

Barley. 6 pounds 

Onions, whole. 4 

Cloves. 8 

Carrots, minced. 2 cups 

Bay leaves. 3 

Salt. 1 cup 

Pepper, red. 1 pod 

Water. 7 gallons 


Total cost. $0.69 

Served 125. 

Portion—2-3 of a half pint cup. 

Sales.$1.25 

Cost.69 


Profit.. $0.56 


Recipe No. 5. 

NOODLE SOUP. 


Materials — 
Meat and bones 

Noodles. 

Tomatoes. 

Celery, minced. 

Bay leaves. 

Salt. 

Water. 


8 pounds 

3 pounds 

1 can Campbell’s Soup 

2 cups 

4 

1 cup 
7 gallons 


Total cost 


24 


$0.79 



























Served 125. 

Portion—2-3 of a half-pint cup. 

Sales.$1.25 

Cost.79 


Profit.$0.46 


Recipe No. 6. 

CREOLE SOUP. 

Materials — 

Meat and bones. 8 pounds 

Tomatoes. 1 quart 

Green sweet peppers, minced. 1 cup 

Onions, minced. 1 cup 

Horse radish, grated. 1 cup 

Vinegar. 2 tablespoons 

Pepper, red. }4 pod 

Salt. 1 cup 

Butter.1-3 pound 

Flour. 1 cup 

Macaroni, in inch pieces... 2 pounds 

Water. 7 gallons 


Total cost.. $0.89 

Process of Preparation — 

Make stock of meat and bones, red pepper, salt 
and cold water. Next day cook green peppers and 
onions in butter for five minutes. Add to stock; 
then add tomatoes, vinegar, horse radish and mac¬ 
aroni ; boil gently for forty minutes. Make thin paste 
with flour and a little cold water, add to soup, boil 
five minutes. 

Served 125. 

Portion—2-3 of a half-pint cup. 

25 





















Sales 
Cost. 


$1.25 

.89 


Profit 


$0.36 


Recipe No. 7. 

CORN CHOWDER. 


Materials — 

Corn. 

Potatoes, diced 

Salt pork. 

Onions, minced 

Salt... 

Milk, skim. . . . 
Water, boiling. 
Croutons. 


7 cans 

1 peck 
pound 

6 

1-3 cup or more 

2 gallons 
2 quarts 

2 in each cup 


Total cost. $1.10 


Process of Preparation — 

Scald milk, add corn. Fry out pork, add onions 
and brown. Par-boil potatoes ten minutes, drain, 
add to fat and onions, with boiling water to prevent 
scorching. Cook until tender. Add to milk and 
corn. Season with salt. Keep hot. Drop in two 
croutons as it is served. 

Served 125. 

Portion—2-3 of a half-pint cup. 

Sales.$1.25 

Cost. 1.10 


Profit 


26 


$0.15 





















Recipe No. 8. 


POTATO CHOWDER. 


Materials — 

Potatoes, diced. 
Celery, minced. 
Onions, minced. 

Butter. 

Parsley, minced 

Salt. 

Pepper, red.... 

Flour. 

Milk. 

Water, boiling. 
Croutons. 


1 peck 

2 cups or more 
1 cup 

1 pound 
>4 cup 
cup 
Y* pod 

1 cup 

2 gallons 
4 quarts 

2 in each cup 


Total cost.$0.92 

Process of Preparation — 

Brown onions in butter. Put a layer of diced 
potatoes in bottom of kettle, then a layer of minced 
parsley, celery and onion. Continue until all materials 
are used. Add boiling water, simmer forty minutes. 
Do not stir. Add milk, reserving enough to make a 
thin, smooth paste with flour. When milk is hot, 
bind with flour paste. Stir constantly until boiling 
point is reached. Season with salt and pepper. 
Serve hot with croutons. 

Served 125. 

Portion—2-3 of a half-pint cup. 


Sales.$1.25 

Cost.92 

Profit.$0.33 


27 



















Recipe No. 9. 

CREAM OF CELERY SOUP. 


Materials — 
Celery, cut small 
Onions, minced.. 

Salt. 

Pepper, red. 

Cloves. 

Bay leaves. 

Butter. 

Flour. 

Milk, skim. 

Water. 

Croutons. 

Total cost. . 


2 quarts 

1 cup 
cup 
pod 

4 

2 

pound 

cups 

3 gallons 

1 gallon 

2 in each cup 


$ 0.86 


Process of Preparation — 

Wash and scrape celery. Cut in small pieces, 
using leaves. Boil with salt, pepper, cloves, and bay 
leaves in water until tender; strain. Heat milk, stir 
in celery stock. Make thin sauce of flour, butter, and 
cold milk; stir into soup; bring to a boil. 

Served 115. 

Portion—2-3 of a half-pint cup. 

Sales.$1.15 

Cost...86 


Profit 


$0.29 


CREAM OF POTATO SOUP. 

Prepare in same way, using one peck of potatoes, 
one cup minced celery, one-half cup flour, and other 
ingredients in Recipe No. 9. 

28 




















SOUPS—SPECIAL RECIPES. 


29 


SPECIAL HOT DISHES. 


Recipe No. 10. 

SPAGHETTI ITALIENNE. 


Materials — 

Spaghetti. 5 pounds 

Butter. 1 pound 

Tomatoes. 2 cans Campbell’s soup 

Onions. 2 

Cloves. 4 

Bay leaves. 4 

Salt. 1 cup 

Celery, minced. 1 cup 

Water. 6 gallons 


Total cost. $0.87 


Process of Preparation — 

Wipe spaghetti with dry cloth; break into one- 
inch pieces. Put onions, bay leaves, salt, into water; 
boil twenty minutes. Add spaghetti; boil forty to 
fifty minutes; add butter, tomato puree, bring to a 
boil; serve hot. 

Served 115. 

Portion—2-3 of a half-pint cup. 


Sales.$1.15 

Cost.87 

Profit.$0.28 


Spaghetti with kidney beans follows recipe for 
Spaghetti Italienne, using three pounds of kidney 
beans, and three pounds of spaghetti. 

30 


















Recipe No. 11. 


SAVORY POTATOES. 


Materials — 

Potatoes. 

Butter. 

Onions.. 

Bay leaves.... 

Salt. 

Pepper, red. . . 
Water, boiling 


1 peck 
f /2 pound 

2 
4 

3 tablespoons 
X pod 
2^2 quarts 


Total cost 


$0.35 


Process of Preparation — 

Wash, pare, and slice potatoes. Put onions, bay 
leaves, salt and pepper into water. Boil twenty 
minutes, remove onions, bay leaves, pod of pepper. 
Place sliced potatoes in baking pan, add butter to 
boiling, seasoned water, and pour over potatoes. 
Bake in moderate oven one hour thirty minutes. 

Served 65. 

Portion—2-3 of a half-pint cup. 

Sales.$0.65 

Cost.35 


Profit.$0.30 


31 















Recipe No. 12. 


CANDIED SWEET POTATOES. 


Materials — 

Sweet potatoes 

Butter. 

Sugar. 

Salt. 

Water, boiling. 


1 peck 
yi pound 
9 cups 

1 teaspoon 

2 gallons 


Total cost 


$0.65 


Process of Preparation — 

Wash, peel sweet potatoes, cut lengthwise in 
very thin slices. Lay in baking dish, covering each 
layer with sugar and small pieces of butter. Add 
salt to water; pour over potatoes. Cook by slow 
fire on top of stove for three hours or more. 

Served 73. 

Portion—2-3 of a half-pint cup. 


Sales.$0.73 

Cost.65 

Profit.$0.08 


32 













Recipe No. 13. 


BAKED BEANS. 

Materials — 

Beans.10 pounds 

Salt pork. 2 pounds 

Tomatoes. 1 quart can 

Sugar, brown, or molasses. yi cup 

Vinegar. 6 tablespoons 

Salt. yi cup 

Water. 7 gallons 


Total cost. $0.95 

Process of Preparation — 

Pick over beans, soak in cold water over night. 
Par-boil with salt pork one hour. Drain off some of 
the water. Add to beans, sugar, salt, tomatoes and 
vinegar, and put into baking pan with sliced pork 
on top. Bake two and one-half hours in moderate 
oven. 

Served 115. 

Portion—2-3 of a half-pint cup. 

Sales.$1.15 

Cost.95 


Profit.$0.20 


33 















Recipe No. 14. 


TURKISH PILAF. 


Materials — 


Rice. 6 pounds 

Butter. 1 pound 

Tomato soup. 2 cans 

Celery, minced. 1 cup 

Green peppers, minced. 3 

Onions. 4 

Bay leaves. 4 

Salt. 1 cup 

Water. 6 gallons 


Total cost. $0.88 


Process of Preparation — 

Pick over rice, wash in cold water. Put onions, 
bay leaves, peppers, celery and salt into water. Boil 
thirty minutes or more. Add rice slowly, boil thirty 
minutes, add butter, tomato puree; simmer five 
minutes. Serve hot. 

Served 115. 

Portion—2-3 of half a pint cup. 

Sales.$1.15 

Cost.88 


Profit 


$0.27 

















Recipe No. 15. 


MILK TOAST. 


Materials — 

Bread. 

Milk. 

Butter. 

Salt. 

Flour.. 

Water, boiling 
Total cost 


4 loaves 
2 gallons 
L 2 pound 

2 tablespoons or more 
K” cup 


$0.61 


Process of Preparation — 

Cut bread in slices twice the thickness for sand¬ 
wiches, and toast. Melt butter, stir in flour and salt, 
add one quart of cold milk for a smooth, thin sauce. 
Stir sauce into milk and heat in double boiler. Steam 
toast over boiling water, lay in saucers, and pour 
over each slice one-half cup seasoned milk. 


Served 64. 


Sales.$0.64 

Cost.61 

Profit.$0.03 


35 














HOT DISHES—SPECIAL RECIPES. 


36 


Recipe No. 16. 


HOMINY GRITS. 


Materials — 
Hominy grits. 

Salt. 

Water, cold.. . 
Water, boiling 


5 pounds 
4 tablespoons 
yi gallon 
iy 2 gallons 


Total cost. $0.16 

Process of Preparation — 

Stir cold water into grits. Add salt to boiling 
water, stir in grits. Boil over fire ten minutes, stirring 
constantly; place in double boiler. Cook two hours. 
Serve as a vegetable with brown gravy, or as a 
dessert, with caramel or lemon sauce. 

Served 60. 

Portion—1 basting spoon. 


Recipe No. 17. 

BROWN GRAVY. 

yf pound 

1 cup 

2 teaspoons 
yf teaspoon 

1 

2)4. quarts 

Total cost. $0.20 

Process of Preparation — 

Brown onion, then flour in butter. Add salt and 
pepper. Stir in stock slowly, boil five minutes. 
Serve hot on grits. 


Materials — 

Butter. 

Flour. 

Salt. 

Pepper, cayenne 
Onion, minced.. 
Stock. 


37 

















Recipe No. 18. 


CARAMEL SAUCE. 


Materials — 

Sugar. 5 pounds 

Water, boiling. 2p2 quarts 

Process of Preparation — 

Put sugar in saucepan over quick fire; stir con¬ 
stantly until sugar melts and turns a light brown. 
Add quickly the boiling water; stir and boil about three 
minutes. Turn out to cool. The sauce should be the 
consistency of cream. 


SANDWICHES. 

Each loaf of white bread was 11 inches by 5; 
weighed one pound, and cost four cents. 

Each loaf of rye bread was 13 inches by 4; 
weighed one pound, and cost four cents. 

Each loaf of Graham bread was 10 inches by 5; 
weighed one pound, and cost four cents. 

White loaf was cut to make twenty-eight slices; 
rye loaf, to make thirty-two slices; Graham loaf, to 
make twenty-six slices. 

Buns and sweet rolls cost sixty cents a hundred. 
Preparation of Lettuce — 

Lettuce was thoroughly washed and dried; the 
leaves placed one upon another and shredded, then 
dressed with salt and mayonnaise, and used imme¬ 
diately. In this way two full bunches of lettuce made 
a good layer for twenty-eight sandwiches. 

38 






Peanut Butter — 


One pound of peanut butter, softened with one 
tablespoonful of salad oil, spread thirty-eight sand¬ 
wiches. 

Meat — 

Chuck was used for sandwiches. Two pounds 
cooked, sliced or ground, seasoned with salt and may¬ 
onnaise, made forty sandwiches. 


PASTES FOR SANDWICHES. 


Recipe No. 19. 

FRUIT PASTE. 


Materials — 


Dates. 1 pound 

Figs. 1 pound 

Oranges. 2 or more 


Total cost. $0.21 


Process of Preparation — 

Wash dates and figs in hot water; drain. Seed 
dates; boil seeds in little water, remove seeds, add 
water to paste. Mash dates and figs with fork, add 
orange juice until paste will spread with a knife. 

Served 70 sandwiches. 

39 








Recipe No. 20. 


PROVOST PASTE. 


Materials — 
Kidney beans. 

Salt pork. 

Onion, scraped 

Salt. 

Celery salt.... 
Mayonnaise. . 


1 pound 
y 2 pound 
1 teaspoon 
1 teaspoon 
1 teaspoon 
to moisten 


Total cost 


$0.16 


Process of Preparation — 

Wash beans, soak over night. Boil with salt 
pork until tender, drain. Run through meat grinder, 
mix into paste with other ingredients. 

Served 70 sandwiches. 


Prepare navy beans in the same way, seasoned 
with minced parsley and mayonnaise. 


Recipe No. 21. 

SALMON PASTE. 


Materials — 

Salmon. 

Egg. 

Onion, scraped. 
Parsley, minced 

Salt. 

Mayonnaise.... 
Water, boiling.. 


1 can 
1 

1 teaspoon 

2 teaspoons 
2 teaspoons 
to moisten 
V* cup 


Total cost 


40 


$0.17 





















Process of Preparation — 

Carefully shred the salmon, removing all bones. 
Add salt, onion, whole egg, slightly beaten, parsley, 
and boiling water. Cook in double boiler until 
thoroughly heated. Cool, add mayonnaise. 

Served 70 sandwiches. 


Recipe No. 22. 


CODFISH PASTE. 


Materials — 

Codfish, boneless. 

Milk. 

Potatoes, mashed 
Butter, melted. . . 
Water. 


1 pound 
pint 

1 cup 

2 tablespoons 

3 quarts 


Total cost 


$0.14 


Process of Preparation — 

Soak codfish in cold water two hours, drain, 
put on to cook in three quarts water, boil thirty 
minutes; drain and shred. Add potatoes, cooked 
and mashed, butter and milk. Stir into paste. 

Served 70 sandwiches. 

Tuna fish, mixed with mayonnaise, was served 
in the same way. 


41 










SANDWICHES—SPECIAL RECIPES. 


Boston brown bread with paste of cheese and 
olives. 

Each loaf made fifteen sandwiches. 


42 


Recipe No. 23. 


DESSERTS. 

BROWN BETTY. 


Materials — 

Bread crumbs, toasted and ground . 3 quarts 

Apples, minced... .. 3 quarts 

Butter. 1 pound 

Sugar, brown. 4^ pounds 

Lemons. 5 

Cinnamon.10 tablespoonsful 

Water, hot. 4 cups 


Total cost 


.81 


Process of Preparation — 

Reserve one-third of butter, two pounds of sugar, 
two lemons, for sauce. 

Butter baking pan; add hot water to remaining 
butter. Put a layer of bread crumbs in pan, moisten 
with hot water and butter, then a layer of apples. 
Sprinkle with sugar and cinnamon. Add a top layer 
of crumbs, moisten with hot water and butter. Bake 
in very slow oven from three to four hours or more. 

Served with lemon sauce. 

Served 85. 

Portion—1 basting spoonful. 

Sales.$0.85 

Cost.81 


Profit.$0.04 

When fresh apples were prohibitive because of 
price in late Spring, evaporated apples made a good 
substitute and reduced the cost. 

43 














Prune pudding was made by same recipe, using 
three pounds of prunes, stewed, seeded and mashed 
a little. Prune liquor was added to sauce. 


Recipe No. 24. 

LEMON SAUCE FOR BROWN BETTY. 


Materials — 

Butter.1-3 of a pound 

Lemons. 2, juice and grated rind 

Sugar. 2 pounds 

Corn starch. 1 tablespoonful 

Water, boiling. 3 pints 


Process of Preparation — 

Cream butter and sugar, add lemons and hot 
water. Mix corn starch with two tablespoonsful of 
cold water. Stir into hot mixture, bring to a boil. 
Serve hot. 


Recipe No. 25. 

COMPOTE OF RICE AND FRUIT. 


Materials — 


Rice. 6 pounds 

Sugar. pounds 

Butter. pound 

Milk. 1 gallon 

Salt. 2 teaspoons 


Total cost 


$0.72 


Process of Preparation — 

Wash rice in cold water. Put in boiling water 
with salt, boil fifteen minutes; drain off water. Place 
in double boiler with milk, butter and sugar. Cook 
forty-five minutes. Serve with fruit sauce. 

44 
















Recipe No. 26. 

FRUIT SAUCE. 


Materials — 

Evaporated apples. 1 pound 

Sugar, brown. y 2 pound 

Lemons, juice and grated rind. 2 

Cinnamon. 1 teaspoon 

Total cost. $0.10 


Process of Preparation — 

Wash apples, soak over night in three gallons 
of cold water. Put on to cook next morning in this 
same water. Add sugar; boil thirty minutes or more. 
Add lemons. Mash fruit in its juice and pour over rice. 

Prunes may be substituted for apples. 

Served 90. 

Sales.$0.90 

Cost.82 

Profit.$0.08 

Note .—A temporary double-boiler was made by setting one sauce pan 
inside of another. 


Recipe No. 27. 

CAKE WITH SAUCE. 

Small pound cakes costing five cents, were cut 
to make eight slices, and served with lemon sauce. 

Marble cake, costing ten cents, was cut into fif¬ 
teen slices. 

Strawberry short cakesnade of cake dough, fresh 
strawberries and meringue, were bought for five 
cents and cut into eight slices. 

Strawberry, apply and cinnamon kiichen were 
bought for five cents a square and cut into eight 
pieces. 

Note.—A ll cakes were bought from a local confectioner. 

45 

































DESSERTS—SPECIAL RECIPES. 


























- 




















































































































BEVERAGES. 


Recipe No. 28. 


COCOA. 


Materials — 


Cocoa. 2 cups 

Milk, skim. 2 gallons 

Sugar. 3 cups 

Water, hot. 2 quarts 


Total cost. $0.58 


Process of Preparation — 

Put milk in double boiler to heat. Stir cocoa 
gradually into hot water, then add slowly to the hot 
milk. Stir in the sugar and beat with eggwhip just 
before serving. 

Served 65. 

Portion—2-3 of a half-pint cup. 


Sales.$0.65 

Cost.58 

Profit.$0.07 


47 












Recipe No. 29. 


LEMONADE. 


Materials — 

Lemons. 

Sugar. 

Ice... 

Water. 

. 3 dozen 
. 4 pounds 

. 4^ gallons 

Total cost. 

Served 75. 

. $0.66 

Sales. 

Cost. 

...$0.75 
. .. .66 

Profit. 

... .09 

FRUITS. 



Recipe No. 30. 

STEWED PRUNES. 


Materials — 

Prunes. 

Sugar. 

Lemon. 

. 2 pounds 
. 2 pounds 
. 1 

Total cost. 

Served 50. 

Portion—2 prunes with sauce. 

.$0.29 

Sales. 

Cost. 

...$0.50 
... .29 

Profit. 

48 

...$0.21 






















Recipe No. 31. 


APPLE SAUCE. 


Materials — 

Apples. 1 peck 

Sugar. pound 


Total cost 


$0.39 


Process of Preparation — 

Wash and slice apples. Put on to cook in twice 
their bulk of hot water. Boil, covered, until soft 
enough to mash. Add sugar and strain. 

Served 50. 


Sales.$0.50 

Cost.39 

Profit.$0.11 


49 


























SPECIAL EXTRAS. 



















































VII. 


MENUS. 

The menus offered in the Normal School lunch 
room met all the requirements of national and re¬ 
ligious customs, except in the case of Jewish pupils. 
Italian, German, and Irish children enjoyed macaroni, 
noodle soup, barley, rice and potatoes as thoroughly 
as their American neighbors. Meat substitutes were 
served to all on Friday, and other fast days, especially 
during Lent. 

Wherever there is a large attendance of Jewish 
children, the proportions of these recipes may be 
used, but the dietary laws and customs of Kosher 
must be observed in purchasing meat and bread, in 
preparing the food, and in cleansing all dishes and 
utensils. 


To account for small sales, it must be explained 
that luncheons were served to the practice depart¬ 
ment of the Normal School, which is purposely lim¬ 
ited to about two hundred fifty children, and to the 
Normal Department, numbering, on an average, one 
hundred students, cadets, and teachers. 


The small profit each week on sales was used for 
free luncheons. The balance left in the equipment 
fund was placed in bank to the credit of the Penny 
Lunch Fund of the Normal School. 

The four business forms used so successfully to 
keep a detailed and accurate report of purchases, 
menus, withdrawals and storehouse supplies were the 
gift of a prominent public accountant. 

51 




Srlinnl 


No.. 


Penny Lunch 
DAILY PURCHASES 
(Per Tickets Attached) 

/Day 


Form I 


Date. 


<UL 


191 


jL 


Items 

Quantity 

From Whom Imrchased 

Cost 

1. Apples 




2. Bananas 




3. Bread 




4. Buns 




5. Butter 




6. Cake 




7. Carrots 




8. Celery 




9. Cheese 




10. Chocolate 




11. Cod Fish 




12. Corn Starch 




13. Dates 




14. Figs 




15. Horse Radish 




16. Ice 




17. Lemons 




18. Lettuce 




19. Meat 




20. Milk 




21. Molasses 




22. Olives 




23. Onions 




24. Oranges 




25. Pepper, Green 




26. Pepper, Red 




27. Potatoes 




28. Sweet Potatoes 




29. Sweet Rolls 


* 


30. Turnips 









Assistants 


Guests 


^T». T- JL 


Head Assistant 


52 












































































Penny Lunch 


Form 2 


DAILY REPORT OF PREPARATION AND SALES 


Menus 

Kind 

Prepared 

.7.. 

Served 

Remarks 

No. 

At 

Cost 

No. 

ict. 

Sale 

Hot Dish 

!■ 

'LllTI. 

f/f 


ft 

f/P 


/. /d 


Sandwich 

p , 

/oo 


. fif 

/OO 


/. o c 


Sandwich 




.37 



r tj9 £ 


Sandwich 


PC 


t 

.34' 

PC 


. PC 


Sandwich 









Fruit 

Ci^ynsCLd/ 

¥Q 


• 49 

-Pil 


-<¥0 


Fruit 

(2pL 

4 


T 

• /*■ 

lo 


• 1,0 


Cake 

7 / 

4,1 


. /p 

H 


JA 


Dessert 

[j/tsfMslrtPs' Id jwCc 

[3 


^lL 

.11 


13 


Beverage 









Chocolate 


9* 


•Pf 



-fj?.. 




/ 


/ 

/ 


/ 











T otal 

• 








SUMMARY 

Total Sale 

r~ 

p 


Total Tickets Sold 

P 

7° 

Total Cost 

v 

/ 

¥3 

Total Tickets Received 

«T 


Gross Profit 

/ 

3'/ 

Total Cash Received 

P 

7 ° 


Assistants 


2%aa/: Jl. _ 2h _ a fUlPL 


Guests 


Ct_MP rf2A2Al-^ 

f i J p/jp 7 


Head Assistant 


53 





























































Penny Lunch 


For® i 


WEEKLY REPORT OF SUPPLIES USED 

School— No_Week Ending —— -*— T 9 r 


Supplies 

Monday 

Tuesday 

Wednesday 

Thursday 

Friday 

Total 

Apples, Dried 







Barley 







Bay Leaves 







Beans, Kidney 







Beans, Navy 







Cloves 







Cinnamon 







Corn 







Cocoa 







Flour 







Hominy 







Lentils 







Noodles 







Peanut Butter 







Pepper 







Prunes 







Rice 







Salad Dressing 







Salmon 







Salt 







Spaghetti 







Split Peas 







Sugar, Brown 







Tomato, Large 







Tomato. Small 







Tuna Fish 







Vinegar 




























Apples 







Bananas 







Bread 







Buns 







Butter 







Cake 







Carrots 







Celery 







Cheese 

1 






Chocolate 







Cod Fish 







Cornstarch 







Dates 

i 






Figs 







Horse Radish 







Ice 

P 






Lemons 







Lettuce 







Meat 

i 






Milk 

1 






Molasses 







Olives 

| 






Onions 

| 






Oranges 







Pepper, Green 

P 






Pepper. Red 







Potato es 







Salad Oil 







Sweet Potatoes 







Sweet Rolls 







Turnips 





























Head Assistant 


54 



























































































































































Penny Lunch 


Form 4 


STORE ROOM REPORT-OF QUANTITY (On Hand, Purchased, Used) 

School_No_Week Ending 19 T 


Supplies 

On hand 

Purchases for the Week 

Total 

Used 

Balance 

Inventory 

191 

Mon. 

Mon. 

Tues. 

Wed 

Thurs. | 

Fri J Total 

Apples, Drip.d 











Barley 











Bay Leaves 











Beans, Kidney 











Beans, Navy 











Cloves 











Cinnamon 











Corn 











Cocoa 











Flour 











Hominy 











Lentils 











Noodles 











Peanut Butter 











Pepper 











Prunes 











Rice 











Salad Dressing 











Salmon 











Salt 











Spaghetti 











Split Pf.as 











Sugar, Brown 











Tomato, Large 











Tomato, Small 











Tuna Fish 











Vinegar 












































Appi.es 











Bananas 











Bread 











Buns 











Butter 










• 

Cake 











Carrots 











Celery 











Cheese 











Chocolaib 











Cod Fish 











Cornstarch 











Dates. 











Figs 











Horse Radish 











Ice 











Lemons 











Lettuce 











Meat 











Milk 











Molasses 











Olives 











Onions 











Oranges 











Pepper, Green 











Pepper, Red 











Potatoes 











Salad Oil 











Sweet Potatoes 











Sweet Rolls 











Turnips 













































Head Assistant 


55 






































































































VIII. 


MANAGEMENT. 

The daily guidance of the lunch room was under 
the control of a Committee, organized by friends of 
the Normal School. One member of this Committee, 
a mother, whose children attended the school, served 
as treasurer and bookkeeper of the lunch fund, kept 
accurate accounts of expenditures and receipts, de¬ 
posited money in bank, and paid bills weekly by 
check. Another mother assisted in making sand¬ 
wiches and serving the children. As the mothers of 
this neighborhood, however, were so closely confined 
at home, a volunteer corps of friendly workers was 
organized, and so arranged that two or more ladies 
served the same day of each week for one month or 
more. 

A paid assistant, trained for her work by members 
of the Committee, purchased and cooked the food, 
and had care and control of the kitchen equipment. 
The penny lunch owed much of its success to the 
efficiency, faithfulness and expediency of this assist¬ 
ant. 

Every morning the menu for the day was written 
on the board in each room, the number of children 
wishing luncheon was ascertained, and the tickets 
sold, one for a penny, by a member of the school 
office force and a cadet in the training class, who 
served one week. 

At sound of the gong announcing the recess 
period, the children, by classes, entered the lunch 
room in line, one child in each class bearing a fern 
or a vase of flowers for his table. They seated them¬ 
selves on stools or stood in an orderly way near long 
56 


tables covered with white oil cloth. Cups of soup, 
wire baskets containing sandwiches, buns, cakes, 
fruit, and milk chocolate were passed, each child 
giving up a penny ticket for each article. No money 
was collected in the lunch room. 

The discipline of the room was that of a refined, 
well-ordered home; the presence of the teachers was 
a great ethical force; they ate and chatted with the 
children, thus making the luncheon a social affair as 
well as a lesson in unconscious culture. The order 
throughout was excellent, and the neatness unusual; 
after the children left the room for the play ground, 
neither crumbs nor scraps were found on tables, stools 
or floor. Civic pride seemed to control the adventurer. 
On one occasion, soon after the lunch room was 
opened, a boy left his place, wandering with his food 
to another table; immediately a self-appointed 
guardian of that table called out, “Now, Solomon, go 
right back to your own place, if you stay here we’ll 
have to stand for your crumbs.” 

The patronage of the lunch room was entirely 
voluntary. 

The luncheon was served in about seven minutes, 
the children passing on to the play ground at their 
own pleasure. 

The well worked-out system, the cheerful obe¬ 
dience and pleasing home atmosphere of the lunch 
room were due to the rare executive ability and gentle 
leadership of the principal of the Normal School, 
her competent secretary, and her corps of sympa¬ 
thetic, efficient teachers. Without this unusual co¬ 
operation, the work for the penny lunch would have 
lost much of educational value to the children, and 
much that was pleasant to the friendly workers and 
visitors. 

After the children retired, students from the 
training classes were served with the same menu, 
57 


and at the same price. Sandwiches and fruit were 
also reserved for cadets who returned after teaching 
hours for consultation with the principal and faculty 
of the Normal School. 

A forenoon luncheon was served at 10:15 A. M., 
for children in the kindergarten and first grade, who 
were dismissed soon after the noon hour. This 
luncheon consisted of one hot dish, fruit, buns and 
milk chocolate. 

Spaghetti and soups were the popular hot dishes. 
One day a boy in the second grade spent three cents 
for three cups of split-pea soup. A girl across the 
table said, “Dan, why don’t you buy something else?” 
“Naw, I don’t want anything but this soup; it’s 
too good.” After recess the boy returned to the 
lunch room and said to one of the assistants, “Lady, 
how do you make that soup, I want to tell my Ma.” 
The next day a recipe for the soup, serving eight, 
with the cost, was written and given to the boy. 

Food was prepared in sufficient quantity for 
one day’s consumption only; however, sandwiches 
were quickly made when there was a demand for them. 

All crusts and crumbs left on the bread boards 
after making sandwiches, were toasted and ^ ground 
for “Brown Betty,” and so popular was “Brown 
Betty,” that the stove was taxed to its capacity, 
and numerous requests were made for the recipe. 

From the first, the principle of the lunch room 
was thoroughly democratic; the lunches, although 
originally intended for those in a devitalized con¬ 
dition, were served alike to children, cadets and teach¬ 
ers, who wished to have the benefit of something 
hot at noon. The greatest care was taken to pre¬ 
serve the dignity and self-respect of those who must 
have a free luncheon; in all cases a thorough investi¬ 
gation was made of home conditions, and when ab¬ 
solutely necessary, tickets were given to the mothers 
58 


with urgent requests to preserve the innocence of 
the children. 

After the lunch hour was over, spoons were 
gathered in a wire basket, rinsed in several hot 
waters and boiled. Cups and small dishes were also 
rinsed in boiling water, then in hot soapy water and 
dried with fresh towels. All utensils were hygienically 
cared for. Reserve foods, as rice, beans, peas, and 
sugar, were kept in covered tin boxes or glass jars, 
labeled. 

All expenses of the lunch room, including the 
salary of $5 per week paid to the assistant and $1 
per month to the janitor, were met by the receipts 
of the lunch room. This required close study of the 
market, intelligent scrutiny of articles bought, exact 
measurements for recipes, care and skill in making 
sandwiches and attention to fruits. Nothing was 
wasted. Even the scraps were carried home by one 
little girl for her chickens. At the end of each month 
the inventory on forms was verified; books were 
balanced and closed. 

Up to the present time there has been no op¬ 
portunity for ‘‘follow-up-work’' among the children 
attending regularly the penny lunch of the Normal 
School; but, if the testimony of the best teachers may 
be accepted as a guarantee, the penny lunch, from a 
school point of view, is a necessity. One teacher re¬ 
ported that formerly it was a frequent occurrence 
to see the children return to her room during the noon 
recess with a pickle in one hand and an ice cream 
cone in the other; that several of the boys had daily 
after-recess headaches, and were, therefore, listless 
and idle; but, after the penny lunch was established, 
there were no more headaches and the children gen¬ 
erally, during the trying spring time, were alert, 
attentive, and interested; and their efforts after recess 
were equal to their best in the morning hours. 

59 


IX. 


A SUMMARY AND A SUGGESTION. 

The details of the Louisville Normal School 
Penny Lunch may encourage and guide others who 
wish to engage in a similar enterprise, but emphasis 
must be laid upon four vital requisites for success¬ 
fully conducting the work. 

First: Careful study of the food habits of the 

children in different localities. 

Second: Systematic planning of menus and 
recipes, that the foods which best form 
tissue, and the foods which best supply 
heat and energy, may be well balanced. 

Third: Knowledge of how to buy and where 

to buy; and the closest scrutiny of food 
bought. 

Fourth: Accurate accounts of materials de¬ 
livered in the kitchen, checks collected 
in the lunch room, and pennies received 
by the cashiers. 


Boards of Education may be assured, that with 
simple equipment, efficient assistants, and economic 
administration, the strictly penny lunch can be made 
self-supporting. 


60 



Lunches should be considered self-supporting 
when the weekly receipts cover cost of food, prepara¬ 
tion and service. 

Supervision and cost of equipment should be in¬ 
cluded under legitimate charges upon public money, 
and placed in the class of expenditures with medical 
and dental inspection, with supervision and equipment 
of play grounds, and with fatigue equipment for open 
air schools. 

The school luncheon is not a relief problem, but 
an educational problem, involving the essential prin¬ 
ciple of conservation applied to human beings. 

It should be regarded as a movement of the high¬ 
est economic value for speedy state legislation. 


61 


















MEMORANDA 
































■ 































































MEMORANDA 
























































































63 







































. 





MEMORANDA 



































































64 



















































































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